Creamy 5 Onion Soup
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 8
- 2 tablespoons butter
- 6 slices thick bacon, chopped into bit sized pieces
- 2 large yellow onions, halved & sliced
- 2 large onions, halved & sliced
- 2 large red onions, halved & sliced
- 4 large shallots, sliced
- 1 tablespoon thyme
- 1 large bay leaf
- 3 large leeks, bottoms only, washed thoroughly & sliced
- 3 tablespoons flour
- 8 cups chicken stock
- 1 cup heavy cream
- salt and pepper
Recipe
- 1 melt the butter over medium high heat in a dutch oven. fry the bacon until crispy. remove with a slotted spoon to paper towel and set aside.
- 2 to the bacon drippings add the yellow, red, and onions, shallots, thyme, bay leaf, salt and pepper. saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
- 3 add the leeks and continue to cook for 5 minutes.
- 4 sprinkle on the flour, and stir gently until all the flour is incorporated. continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
- 5 add the chicken stock and taste to adjust seasonings. bring to a boil, scraping up any browned bits off the bottom. once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
- 6 remove the bay leaf and use a submersible blender to puree the soup. add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
- 7 ladle into individual bowls, sprinkled with some of the reserved bacon.
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